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Mexican Ojarascas Cookies Recipe: Chocolate Cinnamon Shortbread

Mexican Ojarascas Cookies

These chocolate Mexican ojarascas are delicate cinnamon-sugar cookies with crisp edges and a tender, crumbly center. Butter provides flavor while vegetable shortening gives the traditional light texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 cups All-purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 3/4 cup Powdered sugar
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Vegetable shortening
  • 1 teaspoon Ground Mexican cinnamon
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Fine salt
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Evaporated milk or whole milk
Cinnamon Sugar Coating
  • 1/2 cup Granulated sugar
  • 1 teaspoon Ground Mexican cinnamon

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, salt, and cinnamon in a medium bowl.
  3. Beat softened butter, shortening, and powdered sugar until smooth and creamy. Mix in vanilla and milk.
  4. Add the dry ingredients in two additions and mix just until a soft dough forms.
  5. Shape the dough into 1-inch balls and arrange them on the prepared baking sheets. Flatten each ball gently to about 1/2 inch thick.
  6. Bake for 10 to 12 minutes, until the edges look set and the tops have a slightly dry finish.
  7. Cool the cookies on the baking sheet for 5 minutes, then toss them gently in cinnamon sugar while still warm.
  8. Transfer the coated cookies to a wire rack and cool completely before serving or storing.

Notes

Use Mexican cinnamon, also called canela, for a sweet and floral flavor. Store cooled cookies in an airtight container for up to 7 days, or freeze the uncoated baked cookies for up to 2 months.